Lactobacillus question

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derekd

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Hi all,

Just brewed a Gose. Pitched the Lacto 5 days prior to yeast. I am using Wyeast 2565 and after a day and a half I am seeing no activity. I have read that this yeast is a fast starter which is why I'm concerned. Did a 2 liter starter on both lacto and 2565. Could the ph have dropped too low?

Thanks,
Derek
 

Oldsock

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So it's now 6.5 days since brewing?

My big issue with pre-pitching Lacto is exactly this. If you aren't careful and measure the pH, you could run into issues with the brewer's yeast fermentation.

Have you checked the gravity? pH?
 
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derekd

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Yep, I pitched the lacto last saturday.

I haven't checked the gravity or pH but I can check tonight. One thing that I didn't do was aerate before adding the sacch yeast. I didn't aerate before lacto pitch either as I was concerned about the oxygen working against lacto.

Do you think it's too late to aerate now? I guess the sacch could use some oxygen because of the low ph.
 
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derekd

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Checked the gravity and it's down to 1.009 in a week. Now I'm really confused. Considering I saw zero activity. The lacto was pretty active after I pitched it but not the sacch yeast.
 

Oldsock

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Checked the gravity and it's down to 1.009 in a week. Now I'm really confused. Considering I saw zero activity. The lacto was pretty active after I pitched it but not the sacch yeast.
Lacto produces CO2, alcohol, and reduces the gravity (assuming it is heterofermentative, which the Wyeast culture is).
 

sallso10

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Sorry to piggyback this thread but I'm facing a similar situation. Pitched lacto brevis 2 days ago, pitched yeast today and the Gravity has dropped from .045 to .020 (literally as soon as the yeast was pitched). It was a lacto brevis strain. Will this cause any problems with alcohol prouduced or later stages of fermentation? (Brett will be going in in 2 weeks)
 

Oldsock

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Sorry to piggyback this thread but I'm facing a similar situation. Pitched lacto brevis 2 days ago, pitched yeast today and the Gravity has dropped from .045 to .020 (literally as soon as the yeast was pitched). It was a lacto brevis strain. Will this cause any problems with alcohol prouduced or later stages of fermentation? (Brett will be going in in 2 weeks)
The current understanding is that if you got that much of a drop, there was something other than Lacto at work: http://www.milkthefunk.com/wiki/100%_Lactobacillus_Fermentation
 
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